Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown

by John F. Carafoli, Francine Zaslow (Photographer)

Overview

Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod’s culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today’s chefs are reinventing these traditional foods with a slightly different twist. The huge resurgence and interest in organic and local farming in many parts of our country has also reached the Cape, and chefs here are connecting with farmers and growers and using many of their products. Today’s Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, and visitors a new perspective on this culinary scene. With recipes for the home cook from the Cape’s celebrated eateries and purveyors along with beautiful full-color photos, Cape Cod Chef's Table is the ultimate gift and keepsake cookbook.

Product Details

ISBN-13:	9780762795703
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	06/11/2013
Series:	Chef's Table
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
File size:	34 MB
Note:	This product may take a few minutes to download.

About the Author

John Carafoli is an internationally known food stylist, consultant, and food writer who has been featured on the Food Network and NPR. After graduating from art school, he was an art director/designer and creative director for advertising agencies and publishers in Chicago. Returning to his East Coast roots, he began a career in food writing and food styling, starting with the Boston Globe. He then wrote the seminal book Food Photography and Styling and worked on major national campaigns with such clients as Stella Artois and Spanish Rioja wines, developing recipes while styling their ad campaigns. Other clients have included Absolut Vodka, Dunkin’ Donuts, Coca-Cola, Pepsi, Smirnoff, Miller Lite, Tanqueray. Jose Cuervo, Au Bon Pain, Kraft, General Foods, and Dannon and Columbo Yogurts

 

He has taught cooking and food styling classes at several universities, including Boston University and New York University, and has been published in the New York Times and Gastronomica, in addition to presenting papers at the prestigious Oxford Symposium on Food and Cookery in England.

 

His recipes and design work have appeared in Bon Appetit, Ladies Home Journal, Weight Watchers, Yankee, House Beautiful, and Prevention Magazine. He writes the quarterly feature “In Carafoli’s Kitchen” for the magazine Edible Cape Cod where he won an award for one of his articles.

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Table of Contents

Acknowledgments xi

Introduction xiii

Upper Cape 1

Añejo Mexican Bistro & Tequila Bar, Falmouth 2

Guacamole

Pescado Encornflecado

Belfry Inne & Bistro, Sandwich 6

Pan-Seared Atlantic Halibut

Bleu, Mashpee 10

Escargots with Garlic Butter

Onion Soup Gratinée

Café Chew, Sandwich 18

The "Pilgrim"

The Chart Room, Cataumet 22

Steamed Mussels

Baked Stuffed Lobster

Cranberry's Restaurant and Pub, Pocasset 28

Buttermilk Fried Chicken

Fresh Littleneck Clam Chowder

Crow Farm, East Sandwich 36

Ellen Crowell's Blueberry Bread

Dunbar Tea Shop, Sandwich 38

Bumbleberry Pie

Dunbar Scone Recipe

The Glass Onion, Falmouth 44

Lobster Strudel

Lavender Chèvre Cheesecake with Blueberry Compote

Green Briar Jam Kitchen, East Sandwich 54

Sun-Cooked Peaches

Bread & Butter Pickles

Quicks Hole, Woods Hole 58

Lobster Tacos

Sagamore Inn, Sagamore 62

Sagamore Inn's Grape Nut Custard Pudding

Shirley's Yankee Pot Roast

The Seafood Shanty, Bournedale 66

Lobster Roll

Mid Cape 69

Brazilian Grill, Hyannis 70

Caipirinha

Cape Cod Beer Company, Inc., Hyannis 72

Spent Grain Cheese Crackers

Spicy Beer Brittle

Cape Cod Central Dinner Train, Hyannis 74

Breast of Chicken Hommarde

Centerville Pie Company, Centerville 77

Centerville Pie Company Apple Pie

FIN, Dennis 84

Grilled Pineland Farms Rib Eye Steak

Lemon Tart with Fresh Berries

Four Seas Ice Cream, Centerville 88

Peach Ice Cream

Good Butter Bakery, Hyannis 90

Brioche Roasted Rhubarb Bread Pudding

Strawberry Rhubarb Butter Sauce

Rosemary Bread Sticks

The Island Merchant, Hyannis 94

Cape Cod Potato Chip Encrusted Tuna Steak

Naked Oyster Raw Bistro and Bar, Hyannis 100

Clam Chowder Oyster Stew

Norabella, West Dennis 104

Tuscan Veal Chop with Pancetta & Cannelloni Beans

Pain D'Avignon, Hyannis 106

Chicken Paillard

Pizza Barbone, Hyannis 109

Pizza Dough

Corn & Bacon Pizza

Margherita Pizza

Sweet Sausage Pizza

Lower Cape 115

Atlantic Spice Company, North Truro 116

Vegetarian Curry

Brewster Fish House, Brewster 119

Monkfish with Lentils & Pureed Cauliflower

Cafe Edwige, Provincetown 124

Lobster Benedict

The Cape Sea Grille, Harwich Port 126

Oven-Roasted Cod with Autumn Vegetables

Chatham Bars Inn, Chatham 130

Cedar Planked Salmon

Dalla Cucina, Provincetown 140

Chicken Livers with Polenta

Hot Chocolate Sparrow, Orleans 143

English Toffee

Napi's Restaurant, Provincetown 145

King's Feast

PB Boulangerie Bistro, South Wellfleet 152

Braised Short Ribs

Pisces, Chatham 157

Chatham Littleneck Clams in Portuguese Kale Stew

The Red Inn, Provincetown 164

Herb-Marinated Lamb Chops

Sunbird Food Truck, Wellfleet 168

Sunbird Brussels Sprouts

Truro Vineyards, North Truro 172

Dave's Cheeseburgers

Dave's Famous Onion/Blue Cheese Topping

Twenty-Eight Atlantic at the Wequassett Resort and Golf Club, Harwich 176

Caramelized Scallops

Apple Tarte Tatin

Winslow's Tavern, Wellfleet 182

Grilled Local Swordfish

Recipe Index 187

General Index 190

About the Author 192

About the Photographer 192

Editorial Reviews

John Carafoli's colorful commentaries and Francine Zaslow's evocative photographs give an intimate, insider's look at Cape Cod's vibrant food culture. The book's mouthwatering recipes will send you right to the kitchen––and then to your desk to plan your next visit!––Darra Goldstein, Founding Editor, Gastronomica: The Journal of Food and Culture What makes Cape Cod Chef's Table so extraordinary is the gift that John Carafoli has for searching out the best that the Cape has to offer; honest, well-prepared food with stories of passionate chefs whose integrity shines in keeping with local, sustainable foods that make up the recipes. That is what you will find in this gorgeous book! ––Mary Ann Esposito, Host PBS Ciao Italia and author of Ciao Italia Family Classics John Carafoli's deep and abiding respect for the folk, fare, and food traditions of Cape Cod shine in this beautifully photographed and written book. More than a cookbook, it is a loving tribute to the special place we call home. ––Dianne Langeland, Publisher/Editor Edible Cape Cod A beautiful and delicious collection of all that is so wonderful and edible on Cape Cod! ––Ana Sortun, Chef/Owner, Oleana in Cambridge, Massachusetts John's words and Francine's images accomplished the Herculean task of capturing the incredible talent and beauty of these gifted chefs and restaurateurs. Thank you for shining such a respectful light on this special region and for sharing the thoughtful recipes from her bounty. ––Annie B. Copps, Chef/Journalist and former food editor at Yankee and Boston magazines Just as Patti Page's crooning of yore put Cape Cod on the tourism map, John Carafoli's Cape Cod culinary portraits will now lure food lovers from far and near to our bogs, bays, beaches, bistros, and bakeries. The recipes are all keepers and the photography fabulous. You're sure to fall in love with the new flavors of Old Cape Cod!—Sarah Leah Chase, author of many cookbooks, including Nantucket Open-House and Saltwater Seasonings—Good Food From Coastal Maine

From the Publisher